Jammy Eggs with Smoked Paprika Aioli

Ingredients for Jammy Eggs with Smoked Paprika Aioli

• 24 large eggs

• 240ml mayonnaise

• 2 tablespoons fresh lemon juice

• 1 garlic clove, finely grated

• 1/4 teaspoons kosher salt

• 1/4 teaspoons smoked Spanish paprika

• 6 oil-packed anchovy fillets, halved lengthwise

• 60g roasted marinated peppers, sliced into 1/4-inch-thick strips

• 1/3 cup coarsely chopped parsley

• Flaky sea salt

How to make Jammy Eggs with Smoked Paprika Aioli

Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.

Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.

Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.

Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.